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Fermented milk from Iceland
Skyr is Icelandic skim milk heated near boiling, set warm with a spoon of old skyr and a little rennet, then cooled slowly and strained in cloth. Yoghurt bacteria sour it, and on farms yeasts add a fermented note. The result is a very thick, sour, high-protein curd at pH 3.7–4.3. Made in 6 steps over 31 h – 32 h. The longest step, strain through cloth, takes 24 h (Valsdóttir Þ 2011). Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus do most of the fermenting.
| Main step | 24 hReported[matis2011] | Strain through cloth |
|---|---|---|
| Temperature | 90 °CReported[matis2011] | Heat the skim milk |
| Acidity | pH 3.7–4.3Measured[matis2011] | Strain through cloth |
| Fresh milk from the farm's cows, skimmed · One farm in the study used whole milk, which gave a denser skyr[matis2011] | |
| About 1 tablespoon | Old skyr (skyrþéttir) as starter · Thinned with a little of the warm milk before it goes in[matis2011] |
| Rennet · A little, added with the old skyr; the report gives no dose[matis2011] | |
| Starter | backslop plus rennet |
Total time across the recorded steps: 31 h – 32 h
What changes: The cream is separated off, leaving skim milk
Output: skim milk, with the cream kept for butter.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Skyr is set like yoghurt with the same two thermophilic bacteria, but a little rennet goes in and the curd is strained to a thick mass. Most cheeses in its fresh lactic family set cool with mesophilic cultures; skyr sets at about 40 °C, and farm skyr carries yeasts from its old-skyr starter.
Skyr is heated near boiling and soured to pH 3.7–4.3. Matís found no moulds in farm or dairy skyr. For strained dairy products, BC food-safety guidance says to strain under refrigeration and to store at 4 °C or colder.
Every number is labelled with how it is known. How this atlas is made
Skyr is named in medieval Icelandic sagas such as Egils saga, though the old method is not known. Sigurður Pétursson studied farm skyr bacteria in the 1930s and Sævar Magnússon studied dairy skyr yeasts in 1967 (Matís 2011).
